Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Tocopherols and $\beta$-Carotene on the Oxidation of Linoleic Acid Mixture in the Solid Model System

리놀레산 함유 고형 모델시스템의 산화에 미치는 토코페롤 및 베타 카로틴의 영향

  • Kim, Myung (Dept. of Food and Nutrition, Yangsan Junior College) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
  • 김명 (양산전문대학 식품영양과) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1995.02.01
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Abstract

Effects of tocopherols and $\beta$-carotene on the oxidation of the solid model system of a free fatty acid mixture (64.5% of linolic acid ; 26.4% of oleic acid ; 5.0% of palmitic acid) with tocopherols and $\beta$-carotene were studied. $\alpha$-tocopherol revealed an antioxidant activity at the concentration below 0.05%, however, it showed a prooxidant activity when the concentration was higher than 0.05%. The antioxidant activity of ${\gamma}$ -tocopherol was not affected by the concentrations in the range of 0.01~0.10% in the model and ${\gamma}$-tocopherol showed higher antioxidant activity than that of $\alpha$-tocopherol. It seemed that $\alpha$-tocopherol was unstable compared to ${\gamma}$-tocopherol during oxidation. $\beta$-carotene showed a weak antioxidative activity at the initial stage of this system while $\beta$-carotene showed a prooxidant activity in the presence of tocopherol. $\beta$ -carotene was highly susceptible to autoxidative degradation during oxidation.

Keywords

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